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  • Author: Kathy Hester


Breakfast prepares itself while you get your Zzzzzs!


  • 1/2 cup steel-cut oats
  • 2 cups unsweetened non-dairy milk
  • 1/2 cup chopped dry figs
  • 1/4 tsp. cardamom
  • 1/4 tsp. orange flower water, food grade, optional
  • 1/2 vanilla bean, scraped, or 1 tsp. vanilla extract

For the topping

  • 1 Tbsp. each chopped pistachios, walnuts, and almonds
  • 1 Tbsp. agave nectar
  • Pinch cinnamon


The night before

  1. Spray your crock with oil to help with cleanup later or skip it and just plan on soaking your crock immediately afterward so any stuck-on oatmeal will come right off. Add everything except the topping ingredients to the slow cooker. In a small bowl, mix together the topping ingredients and store in the fridge until the morning. Cook the oatmeal on low for 7 to 9 hours.

In the morning

  1. Stir your oatmeal well. It may seem watery on top, but if stirred, it should become a more uniform consistency. Top each serving with a few teaspoons of the baklava topping, making it as sweet as you like it.


  • Recipe shared with permission from Kathy Hester and Fair Winds Press.


  • Serving Size: 2
  • Calories: 477
  • Sugar: 21
  • Sodium: 197
  • Fat: 17
  • Saturated Fat: 9
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 71
  • Protein: 14
  • Cholesterol: 0